Mary Berry Cupcakes Recipe

These light, fluffy Mary Berry Cupcakes are made with a simple all-in-one method using butter, caster sugar, and self-raising flour, and they are ready in just 40 minutes. The batter transforms into a pale, creamy mixture in minutes, guaranteeing a tender crumb every single time. I love how consistent this recipe is, making it my go-to for birthdays and afternoon tea.

Why This Classic Works

There is a reason Mary Berry is the queen of baking: her recipes prioritise simplicity without sacrificing texture. Unlike traditional creaming methods where you beat sugar and butter first, this recipe uses the “all-in-one” technique. You simply throw everything into a bowl and mix, which saves time and reduces the risk of curdling.

I used to struggle with dry cupcakes until I realised the secret is the baking powder boost combined with the all-in-one mix. It ensures the sponge rises beautifully flat—perfect for piping—and stays moist for days. It is practically foolproof as long as your butter is truly soft.

Mary Berry Cupcakes Ingredients

• 175g unsalted butter, softened (room temperature is essential)
• 175g caster sugar
• 175g self-raising flour
• 1 tsp baking powder
• 3 large eggs, room temperature
• 1 ½ tsp vanilla extract
• 2 tbsp milk

For the Buttercream Icing:

• 100g unsalted butter, softened
• 225g icing sugar, sifted
• 1 tsp vanilla extract
• 1-2 tbsp milk

How To Make Mary Berry Cupcakes

1. Preheat and Prep: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Line a 12-hole muffin tin with paper cupcake cases.
2. Mix the Batter: Place the softened butter, caster sugar, self-raising flour, baking powder, eggs, vanilla extract, and milk into a large mixing bowl. Using an electric hand whisk, beat for about 2 minutes until the mixture is pale, smooth, and creamy.
3. Fill the Cases: Divide the mixture evenly between the 12 cases. I find an ice cream scoop works best here to get equal amounts. Each case should be about half to two-thirds full.
4. Bake: Bake in the centre of the oven for 15–20 minutes. They should be risen, golden, and spring back when lightly pressed with your fingertip.
5. Cool: Remove the tin from the oven and let the cupcakes sit for 5 minutes before transferring them to a wire rack to cool completely.
6. Make the Icing: Beat the 100g softened butter in a bowl until pale and creamy. Gradually whisk in the sifted icing sugar, followed by the vanilla and enough milk to create a smooth, pipeable consistency. Pipe or spread onto the cold cupcakes.

Recipe Tips

• Softened Butter is Key: Because this is an all-in-one method, your butter must be extremely soft to blend with the flour and eggs instantly. If it is too hard, you will get lumps of butter in the batter.
• Don’t Overmix: Stop beating as soon as the batter is smooth (about 2 minutes). Overmixing develops the gluten and can make the cupcakes tough rather than light.
• Check at 15 Minutes: Ovens vary, and cupcakes dry out quickly. Check them at the 15-minute mark; a skewer should come out clean.
• Cool Before Icing: Never ice a warm cupcake. The butter in the frosting will melt, causing your beautiful swirls to slide right off.

What To Serve With These Cupcakes

These vanilla sponges are the quintessential companion to a pot of English Breakfast tea or a flat white. For a summer variation, serve them alongside fresh strawberries and a dollop of clotted cream instead of buttercream.

How To Store

Store the iced cupcakes in an airtight container at room temperature for up to 3 days. If you want to freeze them, freeze the un-iced sponges in a sealed bag for up to 3 months, then defrost and decorate fresh.

FAQs

Can I use plain flour instead of self-raising?
Yes, but you must add baking powder. Use 175g plain flour and add 2 level teaspoons of baking powder (in addition to the 1 tsp already in the recipe) to get the right rise.

Why did my cupcakes sink in the middle?
This usually happens if the oven door was opened too early or the batter was over-beaten, incorporating too much air that collapses. Keep the oven door closed for at least the first 15 minutes.

Can I make chocolate cupcakes with this recipe?
Yes. Swap 20g of the flour for 20g of high-quality cocoa powder and follow the same method.

Nutrition

• Calories: 320 kcal
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 150mg
• Total Carbohydrate: 42g
• Protein: 3g

Try More Recipes:

• Mary Berry Dorset Apple Cake
• Mary Berry Genoise Sponge Cake
• Mary Berry Cupcakes Recipe